GRAIN Finished Ancestral Blend

What it's good for: 

Use it exactly like regular ground beef. Brown it for tacos, form it into burger patties, mix it into meatloaf, simmer it into chili or spaghetti sauce. The organ meat blend is mild enough that it doesn't change the flavor in any noticeable way. Your family probably won't know it's there unless you tell them.

That last part is kind of the point.

Works well for anyone who knows organ meats are worth eating but doesn't want to deal with cooking them separately. All the benefit, none of the extra effort.

Here's what you're getting:

This blend comes from cattle that are pasture-raised, eating forage from day one. They get grain for the last few weeks, which adds the marbling and rich beef flavor most people expect from good ground beef.

That life on pasture means better nutrition from regenerative farming practices like rotational grazing. Better for the animals, better for the land.

The blend is 65% ground beef, 15% organ meats, and 20% fat. The organs, liver, heart, and kidney, are some of the most nutrient-dense foods on the planet, loaded with vitamin A, B12, iron, zinc, and CoQ10. Blended into ground beef at this ratio the flavor stays mild and familiar while the nutritional profile goes way up. It's how people ate before the food industry decided muscle meat was the only option. Turns out the rest of the animal is worth eating too.

How you store it:

Keep frozen until ready to use for up to 12 months. Thaw in the refrigerator overnight, or quick thaw in a sealed package in cold water if needed. Once thawed, cook within 1 to 2 days. Cook it fully through given the organ meat content.